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Method

Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.

Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.

Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.

Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.

Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.

Great dessert - very rich and would probably serve 9/10 people adequately. Didn't add the nuts as I'm not keen & I grated the dark chocolate as I wasn't sure about the chunky texture if chopped...worked a treat. Rich and squidgy in the centre.

Not sure what I did wrong here, the only thing I changed was using white chocolate in the base and no nuts. I had to cook it for so much longer that I got tired of cooking it and decided to make do with some runniness in the middle. The pastry case was also very hard after all that cooking. The parts of it that cooked well have a lovely squidget brownie texture.

Absolutely delicious! Fairly simple to make and tastes ace! The pastry tastes great with that little hint of cinnamon and makes the calories worth while! Left it in the oven for exactly the required time but when i turned the oven off, i left it in there for a few more minute so it cooked just a little bit more as i didn't want it to be too runny. Will definitely be making again and especially loved the cinnamon pastry.

oh my this was LOVELY! I had bought a pastry case but it seemed way too shallow so I decided to make it myself using this recipe. the case was a lot of trouble as it didn't roll well and i could not shape it into the baking tin well and after that, turned out really strange as it had an air bubble the size of jupiter and then just crumbled so I decided to make the brownie itself and it was SPLENDID! I loved it and so did my family! definitely will be making again and maybe I will try making the case one more time!

oh my this was LOVELY! I had bought a pastry case but it seemed way too shallow so I decided to make it myself using this recipe. the case was a lot of trouble as it didn't roll well and i could not shape it into the baking tin well and after that, turned out really strange as it had an air bubble the size of jupiter and then just crumbled so I decided to make the brownie itself and it was SPLENDID! I loved it and so did my family! definitely will be making again and maybe I will try making the case one more time!

I have now made this twice, not the most attractive of desserts but the taste certainly makes up for it. Everybody raved about it, i also missed out the nuts and replaced with white chocolate. If i was to make again i would serve it already sliced on the plate in order to make it look more attractive

I used this recipe for brownies as didn't have time to make the pastry. the only changes I made to the filling was to use 100g of white chocolate instead of plain choc & nuts. They were very chewy and absolutely scummy.
I've got dessert course for NYE dinner party so plan to make this with pastry base.

I wasn't overly impressed but maybe it was my spanish cocoa powder and chocolate, it was a bit too bitter instead of sweet. Would make it again using different ones and leave out the cinnamon as it was too much all together.

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